Karen Garinger's Six Week Bran Muffins

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1 cup boiling water

2-1/2 tea baking soda

1/2 cup soft margarine

1 cup sugar

2 eggs

2-1/2 cups flour

2 cups All Bran or Bran Buds

1 heaping cup Bran Flakes

1-1/2 cup raisins (or other dried fruit)

2 cups buttermilk

1/2 tea salt

2 tea baking powder

Pour boiling water over soda and let cool.  Cream shortening, sugar and eggs.  Add remaining ingredients.  Bake at 400° for about 20 minutes.  Makes 3 dozen.  This batter may be kept up to 6 weeks in the refrigerator and baked as needed. 

Note:  I use powdered buttermilk and just add the powder and the appropriate amount of water - works fine.